Finnish Salmon-Potato Chowder

Ingredients

• 1 teaspoon butter or stick margarine
• 3 cups chopped onion
• 1/2 teaspoon celery salt
• 1/4 cup all-purpose flour
• 1 (8-ounce) bottle clam juice
• 4 cups cubed peeled baking potato
• 1 1/2 cups thinly sliced carrot
• 3 1/2 cups 1% low-fat milk
• 10 ounce Maple-Glazed Roasted Salmon
• 2 tablespoons chopped fresh or 2 teaspoons dried dill
• 1/4 teaspoon Worcestershire sauce

Preparation

1. Melt butter in a Dutch oven over medium heat. Add chopped onion, and sauté for 5 minutes. Sprinkle onion mixture with celery salt. Stir in flour, and cook for 1 minute, stirring constantly. Gradually add clam juice. Bring mixture to a boil, and cook for 1 minute or until thick, stirring constantly. Add potato cubes and carrot slices, and stir in milk. Bring to a boil; reduce heat, and simmer for 10 minutes. Break Maple-Glazed Roasted Salmon into chunks; add salmon, chopped dill, and Worcestershire sauce to pan. Bring chowder to a boil; reduce heat, and simmer for 10 minutes or until potato is tender.